Capt. Kyle Soler, the commander of Blackfoot Company, 1st Battalion (Airborne), 501st Infantry Regiment, 4th Infantry Brigade Combat Team (Airborne), 25th Infantry Division, participates in a Japanese traditional tea ceremony with soldiers from the 27th Infantry Regiment, 5th Brigade, Northern Army, Japan Ground Self-Defense Force as part of a cultural night event during Exercise North Wind 2015 at Yausubetsu Training Area, Hokkaido, Japan, Feb. 11, 2015. Paratroopers with the Spartan Brigade are in Japan to participate in Exercise North Wind 2015, a two-week bilateral field training and command-post exercise, to increase combat readiness and interoperability amongst U.S. Army personnel and the JGSDF to respond to a broad range of crisis contingencies in the Asian-Pacific region. (U.S. Army photo/Sgt. Eric-James Estrada/Released)

Staff Sgt. Carl Wright, a squad leader with U.S. Army Alaska’s 1st Battalion (Airborne), 501st Infantry Regiment, 4th Infantry Brigade Combat Team (Airborne), 25th Infantry Division, blows a whistle signaling the Japanese soldiers with the 27th Infantry Regiment, 5th Brigade, Northern Army, Japanese Ground Self Defense Force to advance from their position during a live fire exercise as part of Exercise North Wind 2015 at Yausubetsu Training Area, Hokkaido, Japan Feb. 11, 2015. Paratroopers with the Spartan Brigade are in Japan to participate in Exercise North Wind 2015, a two-week bilateral field training and command post exercise, to increase combat readiness and interoperability amongst U.S. Army personnel and the JGSDF to respond to a broad range of crisis contingencies in the Asian-Pacific region. (U.S. Army photo/Sgt. Eric-James Estrada/Released)

Sgt. Emmett Browne (left), a team leader with U.S. Army Alaska’s 1st Battalion (Airborne), 501st Infantry Regiment, 4th Infantry Brigade Combat Team (Airborne), 25th Infantry Division, trains with Japanese soldiers from the 27th Infantry Regiment, 5th Brigade, Northern Army, Japan Ground Self-Defense Force during military operations on urban terrain as part of Exercise North Wind 2015 at Yausubetsu Training Area, Hokkaido, Japan, Feb. 12, 2015. Paratroopers with the Spartan Brigade are in Japan to participate in Exercise North Wind 2015, a two-week bilateral field training and command-post exercise, to increase combat readiness and interoperability amongst U.S. Army personnel and the JGSDF to respond to a broad range of crisis contingencies in the Asian-Pacific region. (Photo by U.S. Army/Sgt. Eric-James Estrada/Released)

Vietnam veteran retired Senior Master Sgt. Raymond Davis poses for a portrait on Joint Base Elmendorf-Richardson, Alaska, Feb. 25, 2015. Davis served in the U.S. Air Force for 30 years with two tours of duty in the Republic of Vietnam during the Civil Rights movement. (Air Force photo/Justin Connaher)

Vietnam veteran Raymond Davis smiles for the camera at Tan Son Nhut Air Base, the Republic of Vietnam, in 1968. Davis served in the U.S. Air Force for 30 years retiring as a Senior Master Sgt., and completed two tours of duty in the Republic of Vietnam during the Civil Rights movement. (Courtesy Photo)

The team dubbed ‘Team Alaska’ is applauded for their three-course meal by JBER leadership at the Kenai Dining Hall, JBER on Feb. 20, 2015. The 10-person team of Soldiers and Airmen tried to make a five-star three-course meal from an Army field kitchen for JBER leadership to prepare for 40th Annual Military Culinary Arts Competitive Training Event at Fort Lee, VA. March 4-13. (Air Force photo/Airman Christopher R. Morales)

The dessert had to be served quickly because the vanilla ice cream would melt on the banana flambé so ‘Team Alaska’ had to work as a team to add the caramel sauce and cherry spun sugar garnish fast enough for it to all hold together and be served at the Kenai Dining Hall on Feb. 20, 2015. The 10-person team of Soldiers and Airmen tried to make a five-star three-course meal from an Army field kitchen for JBER leadership to prepare for 40th Annual Military Culinary Arts Competitive Training Event at Fort Lee, VA. March 4-13. (Air Force photo/Airman Christopher R. Morales)

The dessert had to be served quickly because the vanilla ice cream would melt on the banana flambé so ‘Team Alaska’ had to work as a team to add the caramel sauce and cherry spun sugar garnish fast enough for it to all hold together and be served at the Kenai Dining Hall, JBER on Feb. 20, 2015. The 10-person team of Soldiers and Airmen tried to make a five-star three-course meal from an Army field kitchen for JBER leadership to prepare for 40th Annual Military Culinary Arts Competitive Training Event at Fort Lee, VA. March 4-13. (Air Force photo/Airman Christopher R. Morales)

The team dubbed 'Team Alaska' had to work together for the main course; a Beef Wellington topped with a green peppercorn sauce, with a side of herbed mashed potatoes and warm wilted green salad, served at the Kenai Dining Hall, JBER on Feb. 20, 2015. The 10-person team of Soldiers and Airmen tried to make a five-star three-course meal from an Army field kitchen for JBER leadership to prepare for 40th Annual Military Culinary Arts Competitive Training Event at Fort Lee, VA. March 4-13. (Air Force photo/Airman Christopher R. Morales)

The team dubbed 'Team Alaska' had to work together for the main course; a Beef Wellington topped with a green peppercorn sauce, with a side of herbed mashed potatoes and warm wilted green salad, served at the Kenai Dining Hall on Feb. 20, 2015. The 10-person team of Soldiers and Airmen tried to make a five-star three-course meal from an Army field kitchen for JBER leadership to prepare for 40th Annual Military Culinary Arts Competitive Training Event at Fort Lee, VA. March 4-13. (Air Force photo/Airman Christopher R. Morales)

The green peppercorn sauce is poured carefully over the main course; a Beef Wellington, a side of herbed mashed potatoes and warm wilted green salad, served at the Kenai Dining Hall, JBER on Feb. 20, 2015. The 10-person team of Soldiers and Airmen tried to make a five-star three-course meal from an Army field kitchen for JBER leadership to prepare for 40th Annual Military Culinary Arts Competitive Training Event at Fort Lee, VA. March 4-13. (Air Force photo/Airman Christopher R. Morales)

Master Sgt. Robert Chastain is a first sergeant assigned to the 673rd Communications Squadron at Joint Base Elmendorf-Richardson, Alaska. Prior to the 673 CS, he served as the first sergeant for the 673rd Force Support Squadron, where his accomplishments also include helping a family of nine relocate after their home burned down and intervening during a suicide attempt and helping that individual get the help they needed. He earned the 2014 First Sergeant of the Year for his actions. (U.S. Air Force photo/Tech. Sgt. Robert Barnett)